I love making desserts that aren’t traditional and pairing Asian flavours with Western desserts. I really wanted to try infusing tea flavours into a Portuguese Egg Tart and couldn’t find any recipes on how to do it. So I had to think on how I would normally infuse a milk mixture with tea. Found a nice Portuguese Egg Tart recipe from Not Quite Nigellathat I tweaked a bit with the addition of the jasmine tea. The end result was quite good, the Jasmine Tea flavour is subtle yet distinct as Jasmine Tea can be quite intense and overpowering but here it worked really well actually!

Method
1. In a heatproof cup or bowl, pour in the hot/boiling water and then add in the jasmine tea leaves to steep for around 10 minutes.

2. Combine the milk and jasmine mixture in a saucespan and heat over medium heat and bring to the boil. Turn off the heat, cover the saucespan and allow the mixture to cool and steep further for around 20 minutes.

3. Place the eggs, egg yolks, sugar and sifted cornflour into a medium sized bowl and whisk together until smooth.

4. Strain the jasmine milk mixture and using a spoon to press against the tea leaves to extract more flavour from the leaves.

5. Gradually add in the milk mixture to the egg mixture and whisk until smooth.

6. Pour the mixture in a saucespan and cook over medium heat, stirring occasionally so that the the bottom of the mixture doesn’t overcook, until the mixture thickens and comes to the boil. Do not over stir as that can cause the custard to split. Remove from the heat.

7. Add in the vanilla extract and stir until combined. Transfer the mixture to a bowl and cover the surface of the custard with cling wrap as a skin will form if this is not done. Leave to cool.

8. Grease a 12-hole 80ml muffin tray and preheat the oven to 200°C.

9. Cut the pastry sheet in half, and the place one half of the sheet on top of the other and set aside for 5 minutes.

10. Roll the pastry tightly from the short end and then cut into 12 equal pieces.

11. Lightly flour the surface and roll out each until each is 10cm in diameter and then place the pastry sheets into the greased muffin tray.

12. Remove the cling wrap from the cooled custard and spoon the mixture into the pastry tarts.

13. Place the muffin tray into the oven for around 20 to 25 minutes or until the pastry and custard are golden. Leave the tarts in the tray for 5 minutes before transferring to a wire rack to cool completely.

In a heatproof cup or bowl, pour in the hot/boiling water and then add in the jasmine tea leaves to steep for around 10 minutes.

Combine the milk and jasmine mixture in a saucespan and heat over medium heat and bring to the boil. Turn off the heat, cover the saucespan and allow the mixture to cool and steep further for around 20 minutes.

Place the eggs, egg yolks, sugar and sifted cornflour into a medium sized bowl and whisk together until smooth.

Strain the jasmine milk mixture and using a spoon to press against the tea leaves to extract more flavour from the leaves.

Gradually add in the milk mixture to the egg mixture and whisk until smooth.

Pour the mixture in a saucespan and cook over medium heat, stirring occasionally so that the the bottom of the mixture doesn't overcook, until the mixture thickens and comes to the boil. Do not over stir as that can cause the custard to split. Remove from the heat.

Add in the vanilla extract and stir until combined. Transfer the mixture to a bowl and cover the surface of the custard with cling wrap as a skin will form if this is not done. Leave to cool.

Grease a 12-hole 80ml muffin tray and preheat the oven to 200°C.

Cut the pastry sheet in half, and the place one half of the sheet on top of the other and set aside for 5 minutes.

Roll the pastry tightly from the short end and then cut into 12 equal pieces.

Lightly flour the surface and roll out each until each is 10cm in diameter and then place the pastry sheets into the greased muffin tray.

Remove the cling wrap from the cooled custard and spoon the mixture into the pastry tarts.

Place the muffin tray into the oven for around 20 to 25 minutes or until the pastry and custard are golden. Leave the tarts in the tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes

You can use any other tea leaves you like!

To make the original Portuguese tarts, add in another 1 tsp of vanilla extract and start from step 3, and skipping step 4.

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